Banana Nut Muffins

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Dash of ground ginger
4 overripe bananas (3 large bananas work fine)
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled or room temperature
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped (optional)

Preheat oven to 350 degrees F and lightly grease 2 muffin tins.

In a large bowl, combine the flour, baking soda, ginger, and salt; set aside. Mash bananas with a fork on a plate, add a tiny bit of water and the vanilla; set aside. Cream the brown sugar and butter in a large bowl. Add the eggs, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the mashed bananas and then the nuts with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 13 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.